Guangzhou Char Siu Bao

Guangzhou Char Siu Bao

　　Guangzhou Char Siu Bao is one of the most representative dim sum dishes in Guangdong and is one of the “Four Heavenly Kings of Cantonese dim sum” (shrimp dumplings, steamed siu mai, char siu bao, and egg tarts). The filling is made from diced char siu (barbecued pork), seasoned with oyster sauce and other ingredients, then wrapped in flour dough and steamed in a bamboo steamer. A typical char siu bao is about five centimeters in diameter, with three or four usually served in one steaming basket. A well-made char siu bao uses barbecued pork with a balanced ratio of fat to lean as filling. The dough becomes soft and smooth after steaming, and often slightly cracks open to reveal the filling, releasing the rich aroma of the char siu.

　　　　Another traditional standard for char siu bao describes it as: “tall and cage-shaped, with a full belly and a gathered bottom, slightly burst open to just barely show the filling.”

　　　　Preparation Method

　　　　Place the flour on a work surface, add baking powder and a small amount of water, and knead the mixture until the dough is soft and elastic. Cover it with a damp towel and let it ferment for about four to five hours. Once the dough has fermented adequately, add sugar, alkaline water, and lard, then knead again until well combined and set aside. Dice the fatty and lean char siu into small pieces, stir-fry them with dried shallots in a hot pan, then add seasonings to make the filling. Next, divide the fermented dough into small balls weighing about two and a half grams each, roll them into rounds in the palm of your hand, pinch a hollow in the center, add an appropriate amount of filling, then fold and pinch the opening shut to ensure the filling doesn’t spill out. Place a piece of white paper under the base of the bao, put it in the steamer basket, and steam over boiling water on high heat for about 30 minutes.

　　　　The taste is delicious and incredibly satisfying—something you’ll never get tired of.

　　　　Folklore

　　　　As one of the most common and beloved dim sum items for yum cha, char siu bao is especially popular with children and has become the subject of many local legends.

　　　　Some popular legends from Hong Kong include:

　　　　1. The origin of the filling used in char siu bao is mysterious. Aside from leftover char siu, it’s rumored to sometimes include other unidentified ingredients. The most widely circulated rumor is that the filling is actually made of human flesh. This legend was even adapted into a movie titled The Untold Story (八仙饭店之人肉叉烧包).

　　　　2. When steaming char siu bao, water is sprinkled on the surface to make it smooth. In the past, restaurants didn’t have spray bottles, so dim sum chefs would take water into their mouths and then spray it onto the buns. As a result, it’s said that the top layer of the bun’s skin should be peeled off before eating.

　　　　Cultural Symbolism

　　　　In Ah Nung’s story “Char Siu Bao and Hamburger,” the char siu bao symbolizes the grandfather, while the hamburger represents the grandson.